Re: Must Have Holiday Meal Ingredients

KaySD · ‎08-16-2016

Aaaaaaaaaaamazing. I'm coming to your house.

KaySD · ‎08-16-2016

Lamb stew with root veggies? Do tell...

FreedomShopper · ‎08-01-2018

Hi, I am new here, and liked the idea of talking about the holiday food must haves in our pantry.

My must have would be cream cheese. I use it in making the shell for pecan cups. I can also use it in the shell for making pecan pie. I got away from baking a lot yrs ago, now I am trying to get my groove back on with baking. Grateful I haven't forgotten all the tricks of the trade.

Been trying to figure my entire meal plan out from start to finish for Thanksgiving and Christams like you all, just in case there is another shortage. Fresh veggies is one of those things I will have to wait to get at the last moment, but since it is just my spouse and I we don't need a lot of things.

Great thread, thanks for asking the question.

aroc3435 · ‎09-30-2010

@KaySD

Irish Stew

Joy of Cooking, Bobbs-Merrill Co. Inc., 1978, page 475

Irma S. Rombauer and Marion Rombauer Becker

This famous stew is not browned.

Cut into 1 & 1/2 inch cubes:

1 & 1/2 pounds lamb or mutton

Peel and slice to 1/8 inch thickness:

3/4 cup onions

2 & 1/2 pounds potatoes

Put in the bottom of a heavy pan a layer of potatoes, a layer of meat, and a few slices of onion.

Repeat this twice, ending with a layer of potatoes on top.

Season each layer with:

salt and pepper

Add to the pot:

1 bay leaf

Pour over the layers:

2 cups of boiling stock or water

2 tablespoons finely chopped parsley

Bring to a boil. Cover and simmer gently about 2 & 1/2 hours or until the meat is tender. Shake pot periodically to keep the potatoes from sticking. When done all the moisture should have been absorbed by the potatoes.

My notes: In a separate pot, I cut up parsnips and rutabagas, cover with water and a few pinches of sugar and bring to a boil, then turn down to medium/medium low heat and cover, cooking until soft when pierced with a fork and serve with the above Irish stew.

Please realize this is not for you if you normally like your stew meat browned. I actually use water and not even vegetable broth for this recipe. It really is the way my Irish ancestors cooked this when they were lucky enough to have the meat to cook.!

There are other recipes for lamb stew which I have tried where the meat is browned, and stock of some sort is used, but I always revert to this authentic recipe.

I also make my oatmeal with water only--no milk or cream. Same when I cook cream of wheat.

aroc3435

Washington, DC

Sooner · ‎03-10-2010

@peachesncream wrote:

I bought dried apricots the other day, from nuts.com. I use them in our Thanksgiving dressing. And I stocked up on Penzey's spices.

I need to buy:
*Pillsbury pie crusts (the rolled up kind); they keep well in the freezer
*Pecans (Texas pecans if I can find them)
*Dark corn syrup
*Jarred turkey gravy, to use once the homemade gravy is gone!
*Pumpkin
*Brown sugar
*Lasagna noodles (for Christmas Eve)

It might be just DH and me for the holidays (not sure), but I want to be prepared.

Thanks for starting this thread!

Mason's Pecans in Oklahoma is famous and they ship! Might check them out! LOTS of pecans just north of the Red River!!!!! Someone in my family raised them commercially!

KaySD · ‎08-16-2016

Yummy, thanks! And from Irma Rombauer!

candys mine · ‎08-20-2012

I am a HAPPY camper! Found Sugar free Cook and serve Chocolate Pudding Today! Has been off the shelf since August! Plenty of canned pumpkin but only one lonely dented can of the squash. Oh, well. Fingers crossed, Maybe Next week.